Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Grilled Mexican Street Corn, also known as Elote, is the ultimate summer BBQ side dish. After making this many times, I’ve perfected the balance of creamy, tangy sauce and crispy corn. The secret is grilling the corn until it’s slightly charred. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Stuffed Apples with Oats and Cinnamon and Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast.
Why This Easy Grilled Mexican Street Corn Recipe for Summer BBQs Is Pure Comfort
- Easy to make with just a few ingredients
- Perfect for summer BBQs and cookouts
- Better than takeout and so flavorful
- Customizable with your favorite toppings
What You'll Need for Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 ears of corn, husks removed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup Mexican crema or plain Greek yogurt
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- Optional: Crushed red pepper flakes
- Optional: Finely chopped red onion
- Optional: Lime zest
📝 Ingredient Notes
- Mexican crema: If you can't find Mexican crema, substitute with plain Greek yogurt.
🛒 Tools & Equipment I Recommend
- Grill — Gives the perfect charred flavor → See on Amazon
- Grill brush — Ensures the grill is clean and non-stick → See on Amazon
How to Make Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- Preheat grill: Preheat grill to medium-high heat (about 400°F/200°C).
- Grill corn: Grill corn, turning occasionally, until charred on all sides, about 10-15 minutes.
- Mix sauce: In a small bowl, mix mayonnaise, sour cream, Mexican crema, chili powder, cumin, smoked paprika, salt, and black pepper.
- Spread sauce: Spread sauce onto grilled corn, coating evenly.
- Add toppings: Sprinkle with cotija cheese, cilantro, and any optional toppings. Serve with lime wedges.
Cook's Tips for Perfect Easy Grilled Mexican Street Corn Recipe for Summer BBQs
- Common mistake and fix: Don't overcook the corn. It can become dry and tough. Keep an eye on it and turn frequently.
- Pro tip: For extra flavor, grill the corn with the husks on, then remove them after grilling.
- Pro tip: Make it a meal by adding grilled chicken or steak to the grill.
Storing & Reheating Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made up to 1 day ahead and stored in the fridge.
Freezing Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-60 seconds.
Recipe Notes
- Chef tip: For a spicier version, add more chili powder or a pinch of cayenne pepper to the sauce.
- Best substitution: Substitute Greek yogurt for Mexican crema if needed.
- Make-ahead: The sauce can be made up to 1 day ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the corn is not cooking evenly, try turning it more frequently or moving it to a cooler part of the grill.
Want to level up this recipe?
Grill pan — Allows you to grill indoors with no mess → Check price on Amazon
Easy Grilled Mexican Street Corn Recipe for Summer BBQs
Ingredients
Main Ingredients
- 4 ears of corn, husks removed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup Mexican crema or plain Greek yogurt
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Seasonings
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
Optional Toppings
- Crushed red pepper flakes
- Finely chopped red onion
- Lime zest
Instructions
- Preheat grill: Preheat grill to medium-high heat (about 400°F/200°C).
- Grill corn: Grill corn, turning occasionally, until charred on all sides, about 10-15 minutes.
- Mix sauce: In a small bowl, mix mayonnaise, sour cream, Mexican crema, chili powder, cumin, smoked paprika, salt, and black pepper.
- Spread sauce: Spread sauce onto grilled corn, coating evenly.
- Add toppings: Sprinkle with cotija cheese, cilantro, and any optional toppings. Serve with lime wedges.
Notes
- Chef tip: For a spicier version, add more chili powder or a pinch of cayenne pepper to the sauce.
- Best substitution: Substitute Greek yogurt for Mexican crema if needed.
- Make-ahead: The sauce can be made up to 1 day ahead and stored in the fridge.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the corn is not cooking evenly, try turning it more frequently or moving it to a cooler part of the grill.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-60 seconds.
- Make ahead: The sauce can be made up to 1 day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 280
- Protein: 6g
- Fat: 20g
- Carbs: 25g
- Fiber: 3g
- Sugar: 3g
- Sodium: 300mg
- Cholesterol: 25mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Grilled Mexican Street Corn Recipe for Summer BBQs FAQs
You can make the sauce up to 1 day ahead. However, grilled corn is best served fresh.
Overcooking can cause the corn to become dry. Keep an eye on it and turn frequently.
Yes, you can cook the corn in the air fryer at 400°F (200°C) for 10-15 minutes, turning occasionally.
Plain Greek yogurt is a good substitute for Mexican crema.
Freezing is not recommended as it can make the corn mushy.
A Warm Final Note
I can’t wait for you to try Easy Grilled Mexican Street Corn Recipe for Summer BBQs and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
